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Savory Pancakes with Green Onions

383 A Savory Pancakes Green Onions.jpg
383 A Savory Pancakes Green Onions.jpg

Savory Pancakes with Green Onions

1.00

Before you think these are your traditional buttermilk pancakes, think again! These little flapjacks are savory and make for perfect appetizers with pulled pork or cooked shrimp on top or even dipping in Asian vinaigrette. Depending on your preference simply “cut” and shape them to your desired size and a delicious yet sophisticated snack is at your fingertips.

Yield: 8 – 12 pancakes

Oven: N/A

Preparation time: 10 minutes + 30 minutes resting in the refrigerator

Cook Time: 5 minutes

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2 cups all-purpose flour, plus more for shaping

1/2 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon sesame oil

1/2 tablespoon vegetable oil

2 green onions, thinly sliced

Method:

1.   In a small saucepan, add 2 cups water and bring to a boil.

2.   In a medium size bowl, add flour, salt and garlic powder, using a whisk to combine. Add 1/3 cup boiling water to the flour mixture and carefully, use a spatula then your hands to combine the flour with the water. Continue to add more water until mixture holds together when squeezed in your hands, approximately 1/2 – 1 cup in total.

3.   Flour a dry clean work surface with a light dusting of flour and transfer dough on top. Using lightly floured dry hands, knead dough until it comes together and is smooth, approximately 1 – 2 minutes. Tightly wrap in plastic wrap and store in the refrigerator to rest for 30 minutes. 

4.   When ready, lightly flour a work surface and using a rolling pin, roll dough 1/4-inch thick.

5.   Using a 3-inch diameter round cookie cutter, evenly divide dough into 8 – 12 even portions.

6.   In a large skillet over medium – high heat, add sesame and vegetable oil and allow to heat, approximately 1 minute. Add pancakes in a single layer ensuring they do not overlap. Cook the first side until golden brown in color, approximately 3 minutes. Flip and cook the second side until also golden brown in color, another 2 minutes.

7.   Remove from pan transferring to a paper towel lined plate. Gently press down to remove any excess oil. Serve with green onions on top while hot. Note: Pancakes are best enjoyed while hot as their texture gets “tough” when at room temperature.

 

Kitchen Note:  These are a variation from the traditional Chinese pancakes so serving them with an Asian inspired (soy sauce, sesame oil, rice vinegar, sesame seeds) dipping sauce is a great addition.